my limoncello recipe

[Fullmetal Chocobo]

This recipe is a modified version I once received from a military friend. His dad went to Italy and ended up staying there, and that is where the recipe originates. I like my limoncello strong and sweet--you can adjust the recipe to fit your tastes (ie less sugar for less sweet, more water for less of a kick).

Ingredients:
[*]2 x 1.75L bottles of Skyy vodka
[*]15 lemons
[*]6 cups water
[*]6 cups sugar

Directions:
[*]zest lemons with a microplane zester (these are by far the best things to use for zesting)
[*]put zest and one bottle of vodka in a container, and let sit in a cool dark place for 2 weeks (minimum, the longer the better)
[*]filter the infused vodka--the gold coffee filters work best I have found
[*]make simple syrup with the sugar and water: heat the water in a big pot on the stove, but do not boil. Add a cup of sugar at a time, allowing the sugar to dissolve. The water will take on a yellowish tint.
[*]allow the simple syrup to cool--don't stick in the fridge or freezer, because crystals will form and it won't be fully dissolved
[*]add the infused vodka, the simply syrup, and the second bottle of vodka; let sit in a cool dark place for 2 week (minimum, the longer the better).

Notes:
[*]I usually decrease the sugar just a bit, so it is 6 cups of water, 5.5 cups of sugar
[*]coffee filters and a koolaid jug work the best for filtering zest
[*]when zesting, ensure you get no white (called pith) from the lemon. This will make your batch very bitter
[*]6 cups of water and 6 cups of sugar will equal about 9 cups in volume
[*]a triple batch (6 1.75L bottles, 45 lemons, 18 cups of sugar & water) fits perfect in a 5 gallon carboy

Bottling / Tools:
I will edit with links when I get them collected / as I find them.
[*]Microplane zester

 

[ElFenix]

what happens if i cram the lemon zest into the vodka bottles?

 

[AmerDoux]

WooHoo! Cant wait to try it. Thanks!

 

[Fullmetal Chocobo]

Originally posted by: ElFenix
what happens if i cram the lemon zest into the vodka bottles?

You'll get lemon infused vodka after a while, with no room for the simple syrup.

 

[ElFenix]

Originally posted by: Fullmetal Chocobo

Originally posted by: ElFenix
what happens if i cram the lemon zest into the vodka bottles?

You'll get lemon infused vodka after a while, with no room for the simple syrup.

i guess i'll just have to drink some, then

 

[Saint Nick]

This thread is :thumbsup:

 

[lokiju]

Interesting.

Does it fully take away the vodka taste?

I had a horrible experience with vodka many years ago and the slightest hint of it makes me want to vomit...

 

[Fullmetal Chocobo]

Originally posted by: lokiju
Interesting.

Does it fully take away the vodka taste?

I had a horrible experience with vodka many years ago and the slightest hint of it makes me want to vomit...

Honestly, I can't say, as I like vodka. But when I have my limoncello, I can't taste any alcohol at all--everyone else can apparently, so I don't know. You could always make a small batch using 750ml bottles (or even smaller), adjust the other ingredients accordingly, and if you don't like it, it makes a great gift.

 

[jiggahertz]

Originally posted by: Fullmetal Chocobo
This recipe is a modified version I once received from a military friend. His dad went to Italy and ended up staying there, and that is where the recipe originates. I like my limoncello strong and sweet--you can adjust the recipe to fit your tastes (ie less sugar for less sweet, more water for less of a kick).

Ingredients:
[*]2 x 1.75L bottles of Skyy vodka
[*]15 lemons
[*]6 cups water
[*]6 cups sugar

Directions:
[*]zest lemons with a microplane zester (these are by far the best things to use for zesting)
[*]put zest and one bottle of vodka in a container, and let sit in a cool dark place for 2 weeks (minimum, the longer the better)
[*]filter the infused vodka--the gold coffee filters work best I have found
[*]make simple syrup with the sugar and water: heat the water in a big pot on the stove, but do not boil. Add a cup of sugar at a time, allowing the sugar to dissolve. The water will take on a yellowish tint.
[*]allow the simple syrup to cool--don't stick in the fridge or freezer, because crystals will form and it won't be fully dissolved
[*]add the infused vodka, the simply syrup, and the second bottle of vodka; let sit in a cool dark place for 2 week (minimum, the longer the better).

Notes:
[*]I usually decrease the sugar just a bit, so it is 6 cups of water, 5.5 cups of sugar
[*]coffee filters and a koolaid jug work the best for filtering zest
[*]when zesting, ensure you get no white (called pith) from the lemon. This will make your batch very bitter
[*]6 cups of water and 6 cups of sugar will equal about 9 cups in volume
[*]a triple batch (6 1.75L bottles, 45 lemons, 18 cups of sugar & water) fits perfect in a 5 gallon carboy

Bottling:
I will edit with links when I get them collected / as I find them.
[*]Microplane zester

Have you calculated the proof of this? It looks to be ~50 proof? I like to use grain alcohol and adjust the ratio of sugar/water in the simple syrup to get 60-70 proof. Using grain I don't taste the alcohol as much as I would using vodka for equal proofs.

 

[PlasmaBomb]

+1 Fullmetal Chocobo
+1 Jiggahertz

:thumbsup:

 

[NetWareHead]

A quick comment from someone who has been drinking limoncello and assisting old school family make it. ( We are southern Italian BTW). Forget about using vodka and use pure grain alcohol (aka everclear). Higher proof alcohols work faster and better to extract the lemon flavor from the source. Also regarding the proof, authentic limoncello is not meant to be a full proof liquor (80) but rather an aperitif or after dinner cocktail with slightly less alcohol, perhaps 25-35% alcohol.